Ingredients:

  • 3 medium (30g) Serrano peppers
  • 1 tbsp (15ml) Neutral oil
  • 1 ripe (150g) Avocado
  • 2 tbsp (30ml) Fresh lime juice
  • ½ tsp (3g) Fine sea salt
  • 1 tbsp (15ml) Water

Instructions:

  1. Preheat your broiler or a skillet over medium-high heat. Toss the serrano peppers in oil and place them under the heat for 3–5 minutes, turning occasionally, until the skin is blistered and mahogany-colored.
  2. Place the charred serranos, avocado flesh, lime juice, and salt into the blender. Pulse on low to break up the avocado, then increase to high speed for 30–60 seconds until the mixture is completely smooth and velvety.
  3. Check the thickness. If the sauce is too thick, add water one tablespoon at a time while blending on low until the sauce reaches a pourable, creamy consistency.